Tuesday, March 12, 2013

Aachari Aloo in gravy ( baby potatoes in pickle spices gravy )

Potatoes in any form are everyone's favorite at home.I have to keep innovating to avoid monotony set in, in my potato dishes , as I make a lot of potato based dishes.

All along I have made dry achari aloo so this time I tried to make them in gravy. They turned out to be even more delicious than the dry ones. Everyone ended up licking their fingers by the end of the meal.

Then a suggestion came from my son to make this gravy with boiled eggs i.e. let's make aachari egg curry.So next time when I made this dish I kept some gravy aside for their egg curry. Well! According to my husband and son it was equally tasty. I have to rely on their verdict coz I don't eat eggs.

Ingredients :

Baby potatoes.600 gms

Mustard oil.*3 tbsp + 1 tbsp

Asafoetida.A large pinch

Mustard seeds.1/2 tsp

Fennelseeds.1/2 tsp

Nigellaseeds.1/2 tsp

Fenugreek seedsa pinch

Onions.2 medium ( grated)

Tomatoes.4 medium

Garlic (crushed).2 tsp

Ginger paste.2tsp

Red chilly pd.2 tsp

Coriander pd.2 tsp

Turmeric pd.1/2 tsp

Whole red chilly.4 no.

Tomato purée2 tbsp( readymade) optional

Vinegar.2 tbsp

Water.11/2cup

Sugar.2 tsp

Salt to taste

Chopped coriander. 2 tbsp for garnish.

Spice mix**

Mustard seeds.1 tbsp

Cumin seeds.1tbsp

Nigella seeds.1 tbsp

Fennel seeds.1 tbsp

Fenugreek seeds 1/2 tsp

Method :

Dry roast seeds given under spice mix. Cool and grind into a fine powder. Keep it aside.

Blanch and purée the tomatoes.

Boil baby potatoes. Peel them and immediately sprinkle some salt on them.

Heat 1 tbsp oil in a non- stick pan and toss these baby potatoes till they attain a golden color.